Garlic Mushroom Chicken Thighs
User Reviews
5
Garlic Mushroom Chicken Thighs
Description
This recipe focuses on well-seasoned chicken thighs cooked until browned and tender, then paired with a rich sauce made by sautéing brown mushrooms, garlic, fresh parsley, thyme, and rosemary in butter. The addition of dry white wine or chicken broth simmers down to a flavorful reduction, coating the chicken and intensifying the savory notes. Using dried herbs adjusts easily to taste, with suggestions for fresh alternatives or substitutions like basil and oregano if desired.
The chicken is served immediately after combining with the mushroom sauce to preserve warmth and texture. The richness from butter and the aromatic herbs gives a layered flavor, while the searing provides a textural contrast in the chicken’s surface. This dish pairs well with simple sides like rice, potatoes, or vegetables that complement the sauce.
Notes indicate that fresh herbs can be substituted for dried by doubling the amount, and optional additional chicken broth can increase the sauce volume. Adjust seasoning after sauce reduction for balanced flavor. Prepare in batches to ensure even searing without crowding the pan.
Ingredients
For The Chicken:
- 1 ½ pounds chicken thigh around 6-8 fillets, boneless skinless
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- ¾ teaspoon paprika
- 2 tablespoons olive oil divided
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushroom sliced
- 4 cloves garlic minced
- 1 tablespoon parsley chopped, fresh
- ½ - 1 teaspoon dried thyme, adjust to your taste
- ½ - 1 teaspoon dried rosemary adjust to your taste
- ½ cup dry white wine or chicken broth
- salt to season if needed
- black pepper to season if needed
Instructions
- Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, pepper and paprika. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes on each side, depending on thickness). Add the remaining oil to cook the second batch. Transfer to a plate; set aside and keep warm.
- In the same pan, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute). Add in the wine or stock and let simmer to reduce to half.
- Return the chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Notes
- Fresh herbs can replace dried ones by using approximately twice the amount for a brighter flavor.
- Adding an extra 1/4 cup chicken broth can increase sauce quantity if desired.
- To change the herb profile, try substituting basil and oregano or tarragon in place of thyme and rosemary.
- Sear the chicken in batches without crowding the pan to achieve a better browned crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 313mg | 13% |
| Potassium | 471mg | 10% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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